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Thai Chicken Skewers on Lemongrass


Serves 4

Lean chicken mince infused with ginger, garlic, lime and coconut cooked on lemongrass skewers.

Per serving: 744.2kj (177.2 cal); 7.7g total fat (2.4g saturated fat)


You’ll need

500gms lean chicken mince (you could also use turkey mince or lean pork mince)
1 tsp freshly grated ginger
1 large garlic clove, minced
½ tsp lime zest
1 tsp sugar
2 tbsp lite coconut milk
2 tsp oyster sauce
1 tbsp freshly chopped coriander
4-6 lemongrass stalks*, cut into halves – all depending on how long you want them
* You could also use bamboo skewers but make sure you soak them in cold water for 30 minutes to ensure they don’t burn.

Let’s go

Mix all ingredients except lemongrass stalks together and divide into however many skewers you have. Take mixture in your hand and mould around a skewer. Continue until all skewers are covered. Pop back into the fridge for a bit – this helps with keeping the skewers together when cooking. Heat bbq to medium and cook chicken for 4-5 minutes on each side.

Why it’s good for you
There’s no added oil to this dish and I’ve used lite coconut milk to cut down on the fat content. Cooking the meat on the lemongrass infuses the dish with lovely fresh flavours. Gorgeous low fat asian cooking.
Per serving: 744.2kj (177.2 cal); 7.7g total fat (2.4g saturated fat); 0.1g fibre


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